Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- Optional: Sesame seeds and chopped green onions for garnish
Instructions
- Start by patting the chicken wings extremely dry with paper towels. Removing excess moisture is the most important step for achieving maximum crunch. In a large bowl, toss the wings with the baking powder, salt, black pepper, and garlic powder until every wing is evenly coated. The baking powder reacts with the chicken skin to create tiny bubbles that crisp up beautifully in the air fryer heat.
- Preheat your air fryer to 400°F (200°C). Place the seasoned wings in the air fryer basket in a single layer, ensuring they do not overlap. Cook the wings for 20 minutes, flipping them halfway through the cooking time. While the wings cook, combine the honey, soy sauce, minced garlic, ginger, and rice vinegar in a small saucepan. Simmer the sauce over medium heat for 3 to 5 minutes until it thickens slightly into a glossy glaze.
- Once the wings are golden brown and crispy, remove them from the air fryer and place them in a clean large bowl. Pour the warm honey garlic glaze over the hot wings and toss gently with tongs to coat every inch. Transfer the wings to a serving platter and garnish immediately with sesame seeds and sliced green onions. Serve hot and enjoy the perfect crunch.
- Cook Time: 30 minutes